What coffee tastes bitter, the more bitter the better

Blue Mountain coffee is unsweetened and the more bitter the better.

<> recommended for bitter coffee:

1. Brazilian coffee: produced in South America.

Neutral, medium bitter, fragrant, slightly sour, slightly bitter, restrained.

2. Mandheling coffee: Produced in Indonesia, it is called Liaomentra, which is bitter and mellow, fragrant and bitter.

3. Javanese coffee: produced on the island of Java, Indonesia.

Strong bitter and weak acidity. 4. Charcoal-roasted coffee: a kind of heavily roasted coffee, with a burnt, bitter and sour taste, and a strong bitter and aromatic taste.

5. Extreme Iced Coffee: 4 kinds of high-quality imported coffee beans, which are deeply roasted in proportion and used to make iced coffee beans.

6. Americano.

Produced in the United States, the color is light and clear, almost transparent, and the taste is bitter.

The origin, altitude, variety, processing method, roasting degree and production method of coffee beans will determine the different flavors of coffee. For example, beans in Africa are generally bright in acidity, while coffees in Southeast Asia are usually more mellow; Coffee grown at high altitudes will be sour than at lower altitudes; New beans have better acidity than old beans; Light roasted beans retain more acidic substances, and dark roasted beans have a stronger bitter taste; As the grind becomes thinner, the bitterness increases, and the acidity weakens; As the water temperature increases, the bitterness increases, and the acidity weakens; As the brewing time increases, the bitterness increases, and the acidity weakens.

Coffee itself is not bitter because too much ground coffee is used and too little water causes bitterness. Bitterness is a basic sense of taste, and the sensory zone is distributed at the base of the tongue. The bitterness of a dark roast is deliberately created, but the common cause of bitterness is too much ground coffee and too little water.

A standard cup of coffee should not taste bitter, a qualified barista will carefully perform every step of the way when making the coffee, and the final coffee will be presented to the guest with varying degrees of sweetness, acidity, body or cleanliness on the palate.

The basic taste of coffee is the strength of the bitterness and the texture of the bitterness. Green beans contain only a very small amount of bitterness, which is then caramelized and charred by roasted sugar, some starch and fiber, which produces the most emblematic bitterness of coffee. and bitter ingredients"Caffeine"At the same time, it is also an important substance that expresses the pharmacological characteristics of coffee, and the content will vary depending on the type, refinement, and roasting intensity, and the high roasting temperature will reduce its content.

So the shallower the roast, the stronger the pharmacological effect of caffeine, and the darker the roast, the weaker it is. Generally speaking, coffee with a strong sour taste will have a weaker bitterness, while coffee with bitterness as the main body is more likely to appear less sour, so the proportion of sourness and bitterness gives coffee room for development in taste. The bitterness mainly depends on the roasting time and the strength of the fire, but it can also be affected by the soaking temperature and soaking time

Coffee cherries are harvested and processed in a variety of ways to form green coffee beans. The color, bitterness, acidity and aroma that are representative of coffee are all derived from the chemical reactions that occur during the roasting process. Roasting can better bring out the flavor substances in the green coffee beans.

Human roasting coffee beans at high temperatures, the cells in the seeds are rapidly dehydrated and weightless, the density is reduced, and after complex decomposition and polymerization reactions, thousands of chemical components are derived under the catalysis of high temperature, of which one-third are aromatic compounds, which are the pleasant or not-so-pleasant flavors we perceive when we taste coffee**.

Chlorogenic acid is a substance formed by plants during aerobic respiration and is found in many plants. As early as the beginning of the 20th century, scientific research has found that chlorogenic acid has anti-aging and antioxidant effects, so some scientific research institutions have also been studying the synthesis of chlorogenic acid.

Among them, the formation of bitterness is closely related to a component in coffee called "chlorogenic acid".

The degradation products produced by chlorogenic acid during coffee roasting account for 60-70% of the bitterness of coffee.

.The baking time is different.

This is the most fundamental difference between the roast levels: the difference in roasting time.

The light roast takes about 8 minutes, and the surface color is cinnamon;

Medium roasting takes about 10 minutes and is predominantly brown on the surface;

The dark roast takes about 12 minutes and the surface color is mainly dark brown.

The time required varies slightly from roaster to roaster).

2.Coffee beans are different in weight.

The coffee beans are always in a state of heat absorption during the roasting process. The water loss rate is about 15% for medium roasts and about 20% for dark roasted beans.

For single beans, medium-roasted beans are slightly heavier than dark-roasted beans.

3.Coffee flavors are different.

Coffee beans undergo a series of physical and chemical changes during the roasting process to produce the final coffee flavor.

Shallow roasting: high acidity, low body, floral and fruity flavors.

Medium roast: Balanced acidity and body, with caramel and nutty flavors.

Dark roasting: low acidity, high body, mainly roasted and spice flavors.

The reasons why coffee is bitter are as follows:

1. The bitterness of the coffee beans themselves. According to the Institute for Medical Quality and Efficiency, about 35 kinds of proteins react with compounds in food to produce bitter feelings, and the chlorogenic acid contained in coffee has a great impact on the taste sensation of coffee, which will make people taste bitter.

2. The production process makes the coffee bitter. Studies have shown that during the roasting process of coffee beans, the chlorogenic acid liner will increase with the deepening of the roasting degree, and in the light and medium roasting process, the chlorogenic acid liner will only produce a cultural bitterness, and will not make people feel uncomfortable. As the roasting time is extended, the chlorogenic acid liner is broken down again and replaced by an ethylene catechol polymer, which induces a strong bitter substance.